Apple Strudel

This is one of my favorite winter’s sweets. My grandma used to make it quite often when  I was a kid, and I used to love hers.

This is my version of the apple strudel.

I hope you will enjoy it too!

  • DifficultyMedium
  • CostMedium
  • Preparation time1 Hour
  • Cooking time50 Minutes
  • Serving6 people
  • CuisineItalian


For the pastry

  • 250 gwhite flour type 0
  • 100 mltable water
  • 20 mlsunflower oil (cold pressed)
  • 5 gtable salt
  • 1egg

For the filling

  • 125 gsultanas
  • 75 gpinenuts
  • 30 gbutter
  • 4apples (variety Rennetta)
  • 3 spoonsbreadcrumbs
  • 2 spoonsLight muscovado sugar
  • 2 spoonsquince jam (or apricot jam)
  • 1lemon (juice)
  • 1 glassMarsala wine
  • 1zest of a tangerine (or orange)
  • 1 teaspoonground cinnamon
  • 1 teaspoonground cloves


For the pastry

  1. – sift the flour onto a large bowl;

    – dilute the salt into the water, then pour it onto the flour;

    – mix well with your hands and add the oil too;

    – keep on mixing with your hand and add the egg;

    – mix everything together with your hands till you start to get a dough;

    – transfer the dough onto a flour-dusted working surface and knead well till you get a smooth ball;

    – brush the dough with some oil, then transfer it into a bowl;

    – cover with some cling film and store it away from air drafts for 1 hour;

For the filling

  1. – soak the sultanas in the Marsala wine for about 60 minutes;

    – meanwhile, peel the apples and chop them in cubes;

    – put the chopped apples in a bowl and pour the lemon juice onto them (this will avoid oxidation);

    – put the butter in a small saucepan;

    – put the saucepan on a stove on medium heat;

    – as soon as the butter melts and heats up, pour the breadcrumbs;

    – stir well till the breadcrumbs absorb the butter;

    – when the breadcrumbs are toasted, remove the saucepan from the stove;

    – drain the sultanas and the apples, mix them together in a big bowl;

    – add the toasted breadcrumbs and all the remaining ingredients for the filling;

    – mix everything well;

To make the strudel

  1. – roll out the pastry into a long thin, 2 millimeter thick, rectangle;

    – brush its top with some oil;

    – spread the filling onto the pastry, leaving about 2cm spaces from each edge;

    – fold the 4 edges of the pastry on the filling as shown in the picture (this way the strudel will be perfectly sealed, and the filling won’t come out);

    – now roll up the strudel till the end;

    make sure that the sealing-end of the roll is under the strudel;

    – brush the strudel with oil or milk;

    – bake at 170 degrees for about 35/40 minutes or till golden;

    – allow to cool down before serving;


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